Ingredients
Elisen Lebkuchen (German Gingerbread Cookies)
- 5 pieces dates
- 130 g almonds
- 100 g hazelnuts
- 2 tbsp flaxseeds
- 100 g apple sauce, *see cookidoo recipe
- 2 tbsp almond butter, *see cookidoo recipe
- 1 tbsp orange zest, and dash of juice
- 1 tsp baking powder
- 0.5 tsp baking soda
- 2 tsp Lebkuchen Gewürz, *see German cookidoo recipe
- 1 tsp ground cinnamon
- 1 pinch salt, fine
- 50 g dark chocolate, *go as dark as you like
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Boil water in your kettle. In a separate bowl, cover your dates with the boiling water and let them soak until needed.
- Place your almonds, hazelnuts and flaxseeds in the Thermomix bowl, with lid and measuring cup in place, grind ingredients to flour.
"Blend" Speed 10/5-10 seconds
Place nut flour in separate bowl and set aside. - Drain the dates. Add 5 dates (soaked), 100g apple sauce, 2 tbsp almond butter,1 tbsp orange zest and dash orange juice to bowl. "Blend" Speed 6/10 seconds, or until combined.
- Add the flour, 1 tsp baking powder, 1/2 tsp baking soda, 2 tsp Lebkuchen spice, 1 tsp cinnamon, pinch of salt, 40g dried apricots. "Blend" Speed 6/10 seconds, or until a lumpy mass has formed.
- Let dough rest until the oven is preheated to 170°C.
- With wet hands form about one tbsp of dough into a ball and place on a baking sheet lined with parchment paper. Press dough down to flatten and form typical Lebkuchen shape.
Bake at 170°C for 10- 12 minutes. Take cookies out of the oven and let cool completely. - Melt chocolate and dip the top of each Lebkuchen into molten chocolate. Place back on the cooling rack until the chocolate has set. Enjoy!
Elisen Lebkuchen
Tip
If you use dark chocolate, this recipe is gluten-, refined sugar-, and dairy free.
Make the apple sauce, nut butter and the Lebkuchen spice using the corresponding cookidoo recipes.
Store the cookies in the fridge. This keeps them fresh and the chocolate crisp, since it isn't tempered.
Thermomix Model
-
Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments